white bean cassoulet with pork & lentils

Cassoulet is a rich, slow-cooked casserole originating in the south of France, typically containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this version of White Bean Cassoulet with Pork & Lentils, we’ll be using our slow cookers.

It all simmers along, on its own, for a good part of the day, with the lentils and beans added in the last hour of cooking. Perfect for your busy schedule.

What you’ll need to make your White Bean Cassoulet with Pork & Lentils…

• Chicken stock or broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. 
• Dry white wine – The high acidity helps brighten and balance the flavors of the sauce without overpowering it. If you prefer to not use the wine, replace it with chicken or vegetable broth. Use a half-cup of broth with a half-tablespoon of vinegar or lemon juice replace the half-cup of wine.
• Tomato paste – Tomato paste adds a burst of umami, with its concentrated sweetness and mild acidity.
• Fresh garlic cloves – Peeled & smashed 
• Shallots – Finely chopped. Shallots are often used to brighten vinaigrettes & sauces because of their mild, sweet flavor that’s often described as a mix of onion and garlic.
• Canned petite diced tomatoes – Drained. Be sure to use a variety that is not seasoned.
• Lean pork butt – Trimmed and cut into 1 1/2″ pieces. You’ll start off with 2 pounds of pork then end up with about 1 1/4 after trimming. 
• Thick cut bacon – Cooked til crisp then cut into 1″ pieces. 
• Fresh thyme sprigs – Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma.
• Fresh rosemary sprigs – Optional. Fresh rosemary is recommended over the dried version for its brighter, more delicate flavor.
• Dried brown lentils – Brown lentils are known for their mild earthy flavor. They are sturdy, holding their shape while becoming tender.
• Canned small white beans – Rinsed & drained.
• Fresh flat-leaf parsley – Finely chopped, for garnish. Fresh parsley is recommended over dried. It generally has a brighter, more vibrant flavor with a more tender texture.

The prep work for this is minimal.

• The shallots need to be chopped.
• The garlic peeled & smashed.
• The bacon cooked.
• And the pork cubed.

Not so bad, right?

• The chicken broth is poured into the bowl of your 5 to 6 quart slow cooker.
• Add the white wine and tomato paste.
• Whisk it all together.
• Once that’s combined, the garlic, shallots & tomatoes are mixed in.

• Finish up with the pork, bacon & fresh herbs.

The original recipe for this dish calls for only fresh thyme sprigs. In my household, we sometimes like to add fresh rosemary sprigs to the mix …for another layer of flavor.

• Cook, covered, until the pork easily pulls apart.
• That will take 5 to 6 hours on the High Setting.
• Or 7 to 8 hours on the Low Setting. 

• When the pork is tender and pulls apart easily, discard the herb sprigs.
• Gently stir in the lentils.
• They’ll need about an hour before they are ready to eat.
• With the slow cooker set on High, cover and continue cooking until lentils are just tender, about 1 hour.
  

Speaking of lentils…

• If you like your lentils super soft, pre-soak them in boiling water for about 15 minutes before adding them to the pot.
• On the other hand, if you like your lentils more “al dente”, check on their progress after about 40 minutes.

• Once the lentils are cooked to your liking, gently fold in the white beans.
• Continue cooking until they are heated through. Just a few minutes. 

• Garnish with chopped fresh parsley.
• If desired, serve with crusty bread.

This White Bean Cassoulet with Pork & Lentils is a great dish for serving on the run, especially if you have family members on varying schedules.

The cassoulet can be kept warm in the slow cooker for everyone to help themselves. Just be sure to have lots of crusty bread on hand.

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